Di's Stuffed Green Peppers

Di's Stuffed Green Peppers

20
Dianne Miko 0

"This is an easy recipe to make and will also freeze well. For lunch I just cut up the stuffed pepper and mix in some corn before I reheat."
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Ingredients

1 h 10 m servings 317 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 15.3 g
  • 23%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 20.4 g
  • 41%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 870 mg
  • 35%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Chop reserved green bell pepper tops and measure out 1/4 cup.
  2. Bring a pot of water to a boil; cook whole green bell peppers until slightly tender, about 5 minutes. Drain and season inside of bell peppers with a little salt.
  3. Heat a large skillet over medium-high heat. Cook and stir beef, onion, garlic, and reserved 1/4 cup chopped green bell pepper in the hot skillet until ground beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Stir canned tomatoes and liquid, rice, 1/2 cup water, Worcestershire sauce, 1 teaspoon salt, hot sauce, and black pepper into ground beef mixture; bring to a boil. Reduce heat, cover skillet with a lid, and simmer until rice is tender, 15 to 18 minutes.
  6. Stir 3/4 the mozzarella cheese and 3/4 the tomato sauce into ground beef-rice mixture. Stuff bell peppers with ground beef-rice mixture; top each with remaining mozzarella cheese and tomato sauce. Arrange stuffed peppers in a baking dish. Cover dish with aluminum foil.
  7. Bake in the preheated oven until cooked through and cheese is melted, 30 to 35 minutes.

Reviews

20

I made this using Parmesan instead of mozzarella and it was a big hit! I cut it down to four peppers but kept the tomato and tomato sauce quantity the same. It was perfect because it made for a ...

I made this for Sunday dinner, so good. I added sausage with the beef, which only increased the flavors.

very easy and full of favor adjusted to 2 servings it was delish!

Very good. I used 4 large peppers, omitted the mozzarella and topped with Parmesan. Also used canned crushed, italian style tomatoes seasoned with basil oregano and garlic. Quick and easy.

I've always loved stuffed pepper, and this recipe really raised the bar. A FANTASTIC recipe. I followed the directions to the letter and the end result was a delicious meal. There was a bit of...

I'm making this tonight ( AGAIN ). I made this recipe before and decided to actually write a review for it this time. This is by far one of the best Stuffed Pepper Recipes I have tried. Although...

Made this with lean ground chuck, ground turkey, and two finely chopped , hot Italian sausage. It was probably one of my better stuffed pepper meals!

I have made this several times now and thoroughly enjoyed it every time. I am trying to eat healthier so this time I used ground chicken and brown rice, still tastes great!

Excellent! Followed recipe, except used a ground beef/pork (meatloaf) mixture. I generally am not a fan of stuffed peppers, but the family is. However, not only did the family love it, so did...